If you have a soft spot for vibrant, velvety desserts that dance on your taste buds, then you are going to absolutely adore this Red Velvet Strawberry Cheesecake Recipe. It perfectly combines the luxurious creaminess of cheesecake with the iconic richness of red velvet cake and the fresh punch of strawberries. This dessert is not just eye-catching with its gorgeous red hue and juicy strawberry topping, but it also delivers layers of flavor and texture that will keep everyone coming back for more. Whether you’re celebrating a special occasion or simply craving something sweet and spectacular, this recipe will become your new go-to favorite.
Ingredients You’ll Need
Gathering your ingredients is the first exciting step — and they’re surprisingly straightforward! Each component plays a crucial role, whether it’s building the creamy base, adding that classic red velvet tint, or enhancing the fresh strawberry notes.
- 1 ½ cups graham cracker crumbs: Provides a buttery, crunchy base that supports all those luscious layers.
- ½ cup unsalted butter, melted: Binds the crust together and adds richness without overpowering flavors.
- ¼ cup sugar: Sweetens the crust just enough to balance the tartness of strawberries later on.
- 16 oz cream cheese, softened: The star of the show, creating that smooth and creamy cheesecake texture.
- 1 cup sugar: Sweetens the filling perfectly to complement the slight tang in cream cheese.
- 3 large eggs: Adds structure and richness to the cheesecake.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, comforting aroma.
- 2 tablespoons all-purpose flour: Helps stabilize the filling for that perfect slice.
- 1 tablespoon cocoa powder: Brings the subtle chocolate note that’s essential to red velvet.
- 1 tablespoon red food coloring: Gives the cheesecake its signature vibrant red color.
- 2 cups fresh strawberries, hulled and sliced: Adds freshness and natural sweetness for that perfect topping.
- ½ cup sugar: Macerates the strawberries for a luscious, syrupy finish.
- 1 tablespoon lemon juice: Brightens and balances the sweetness of the strawberry topping.
- 1 cup heavy whipping cream: Whipped to airy perfection for a light, creamy accent.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without gritty texture.
- 1 teaspoon vanilla extract: Adds a delicate aroma to the whipped cream, tying everything together.
How to Make Red Velvet Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. This crust not only supports your cheesecake but adds that lovely buttery crunch that pairs perfectly with creamy filling layers.
Step 2: Make the Cheesecake Filling
This is where the magic happens. Beat together the softened cream cheese and sugar until silky smooth. One by one, add the eggs, mixing well after each to create a rich, velvety base. Stir in vanilla extract, flour, cocoa powder, and red food coloring, blending thoroughly so you achieve that trademark red velvet color with a hint of chocolate depth.
Step 3: Bake the Cheesecake
Pour the luscious filling evenly over your prepared crust, smoothing out the top for an even bake. Bake for about 50 to 60 minutes, keeping an eye on the edges. You want them to be set with a slight jiggle in the center to ensure that perfect creamy texture when cooled.
Step 4: Cool and Refrigerate
Once baked, let the cheesecake cool at room temperature for an hour—it’s an essential pause to let everything settle beautifully. Then refrigerate it for at least 4 hours or overnight if you can muster the patience, allowing it to fully set so every slice holds firm and cuts cleanly.
Step 5: Prepare the Strawberry Topping
While your cheesecake chills, toss together the sliced strawberries, sugar, and lemon juice in a bowl. Letting this mixture sit for 30 minutes gently macerates the fruit, releasing the natural juices into a sweet, tangy syrup that’s the perfect complement to the rich cheesecake.
Step 6: Make the Whipped Cream
In a separate bowl, whip the heavy cream along with powdered sugar and vanilla extract until stiff peaks form. This fluffy, delicately sweetened cream adds a refreshing lightness that balances the dessert beautifully.
Step 7: Serve
When your cheesecake is fully set, top it generously with the macerated strawberries followed by dollops of the freshly whipped cream. This final touch not only adds visual appeal but layers of texture and flavor that make this Red Velvet Strawberry Cheesecake Recipe truly unforgettable.
How to Serve Red Velvet Strawberry Cheesecake Recipe
Garnishes
Enhance your presentation with a few fresh strawberries or a sprinkle of cocoa powder on top of the whipped cream. A light drizzle of strawberry syrup over each slice can also add an elegant, mouthwatering finish without overpowering the cake’s flavors.
Side Dishes
Pair this cheesecake with a cup of freshly brewed coffee or a glass of sparkling rosé for an elegant touch. If you want to keep it casual, fresh berries on the side or a simple mint sprig elevate the whole experience without stealing the spotlight from your star dessert.
Creative Ways to Present
Serve individual portions in small glass jars or parfait dishes layered with extra strawberries and whipped cream. You can also cut mini slices and serve them as part of a dessert platter alongside other red velvet-inspired treats for a festive spread that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
This cheesecake keeps beautifully in the refrigerator for up to 4 days when covered tightly with plastic wrap or stored in an airtight container. Proper storage preserves its freshness and prevents it from absorbing any unwanted fridge odors.
Freezing
If you want to save some for later, wrap the cheesecake in plastic wrap and then aluminum foil before freezing. It can stay in the freezer for up to 2 months. When ready, thaw in the fridge overnight for the best texture and flavor.
Reheating
Cheesecake is always better chilled, so reheating is generally not recommended. If you prefer a slightly softer texture, simply leave slices at room temperature for 20 to 30 minutes before serving to bring out the flavors and soften the creaminess.
FAQs
Can I make this cheesecake without red food coloring?
Absolutely! Red food coloring is what gives the cheesecake that classic red velvet hue, but you can skip it if you prefer a more natural look. The flavor will still be rich and delicious with the cocoa powder providing that subtle chocolate taste.
Can I use frozen strawberries for the topping?
While fresh strawberries are ideal for their texture and flavor, you can use frozen ones if needed. Just make sure to thaw and drain any excess liquid before macerating to avoid a soggy topping.
Is it necessary to use a springform pan?
A springform pan is highly recommended because it makes removing the cheesecake much easier without damaging its sides. If you don’t have one, use a regular cake pan lined with parchment and carefully invert it for serving.
How do I know when the cheesecake is perfectly baked?
The edges should be set and slightly pulling away from the pan, while the center will have a slight jiggle when you gently shake the pan. This ensures it’s fully cooked but still creamy and not overbaked.
Can I make this cheesecake gluten-free?
Yes! Just swap the graham cracker crumbs with a gluten-free variety and use gluten-free all-purpose flour. This adjustment keeps the deliciousness intact without gluten.
Final Thoughts
This Red Velvet Strawberry Cheesecake Recipe is truly a celebration of flavors and textures that’s perfect for any occasion. It’s impressive enough to wow guests but simple enough to make yourself at home. Once you try it, I’m sure it will become a cherished favorite in your dessert rotation. So why wait? Grab your ingredients and dive into this irresistible red velvet dream!
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Red Velvet Strawberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Strawberry Cheesecake combines the rich, velvety texture of classic red velvet cake with a creamy cheesecake filling and a fresh strawberry topping. A buttery graham cracker crust forms the perfect base, topped with luscious cream cheese infused with red food coloring and cocoa powder. Finished with macerated fresh strawberries and whipped cream, this dessert is both visually stunning and irresistibly delicious, perfect for special occasions or indulgent treats.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- ½ cup sugar
- 1 tablespoon lemon juice
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in vanilla extract, all-purpose flour, cocoa powder, and red food coloring until the batter is evenly combined and vibrant red.
- Bake the Cheesecake: Pour the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the edges are set but the center has a slight jiggle when nudged.
- Cool and Refrigerate: Remove the cheesecake from the oven and allow it to cool at room temperature for about 1 hour. After cooling, refrigerate the cheesecake for at least 4 hours or overnight to let it fully set and develop flavor.
- Prepare the Strawberry Topping: In a bowl, combine the sliced strawberries with sugar and lemon juice. Let the mixture sit for 30 minutes to macerate, which enhances the strawberries’ natural sweetness and softens them.
- Make the Whipped Cream: In a separate chilled bowl, whip the heavy whipping cream along with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy topping.
- Serve: Once the cheesecake is fully set, remove it from the springform pan. Top with the macerated strawberries and add dollops of freshly whipped cream. Slice and serve chilled for the best taste experience.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth cheesecake batter.
- Do not overbake the cheesecake; the center should still be slightly jiggly to prevent dryness.
- For best results, refrigerate overnight to let flavors meld and texture firm up.
- The strawberry topping can be prepared several hours ahead and refrigerated.
- Use a springform pan for easy removal of the cheesecake.
- You can substitute fresh strawberries with frozen ones if fresh are out of season, just thaw and drain excess juice before macerating.
